White Bean and Butternut Squash Stew

with pepitas and toasted ciabatta

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Wheat

Calories Conscious
Vegetarian
A note about serious food allergies

Who says you have to choose between eating healthy and eating deliciously? This white bean and butternut squash stew offers the best of both worlds with wholesome, stick-to-your-ribs goodness while still packing boatloads of nutrients. Now is the perfect time to add some warming stews to your dinner arsenal, and this one really delivers.

In Your Box (serves 2)

  • 2 Roma Tomatoes
  • 2 Garlic Cloves
  • 15 oz. White Beans
  • Info
    1 Ciabatta Bread Roll
  • 3 oz. Kale
  • 12 oz. Butternut Squash, Cubed
  • 4 tsp. Vegetable Base
  • 1 oz. Pepitas
  • 2 tsp. Sriracha
  • Nutrition (per serving)

  • Calories
    562
  • Carbohydrates
    79g
  • Fat
    20g
  • Protein
    22g
  • Sodium
    1436mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Pot

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Core tomatoes and cut into ½" dice. Mince garlic. Drain white beans. Halve ciabatta lengthwise. Stem kale and coarsely chop.

  • Step 2 - Begin the Stew
    2

    Begin the Stew

    Place a medium pot over medium-high heat. Add 1 Tbsp. olive oil, butternut squash, and ¼ tsp. salt to hot pot. Stir occasionally, 2 minutes. Add garlic and tomatoes and cook until aromatic, 1 minute.

  • Step 3 - Continue Cooking the Stew
    3

    Continue Cooking the Stew

    Add 2 cups water, white beans, and vegetable base to pot. Bring to a boil, then lower heat to medium. Stir occasionally until butternut squash is tender, but not mushy, 8-10 minutes. While stew cooks, toast ciabatta and pepitas.

  • Step 4 - Toast Ciabatta and Pepitas
    4

    Toast Ciabatta and Pepitas

    Place ciabatta halves on one half of prepared baking sheet, cut side up, and drizzle with 2 tsp. olive oil. Bake 6 minutes, remove from oven, and carefully add pepitas to empty half of baking sheet. Continue baking until pepitas are lightly toasted and ciabatta is lightly browned, 2-3 minutes. If desired, quarter ciabatta before serving.

  • Step 5 - Finish the Stew
    5

    Finish the Stew

    Stir kale into stew and cook until leaves are wilted, 3 minutes. Season with ¼ tsp. salt and pepper. Plate dish as pictured on front of card, garnishing stew with Sriracha (to taste) and pepitas. Bon appétit!